Country Lentil & Vegetable Soup
By Lisa Starr, Meatland
1 tablespoon canola oil
1 large onion, chopped
2 teaspoons crushed garlic
1 teaspoon dried oregano
3 large carrots, grated
1 cup red lentils (no need to soak)
7 - 8 cups chicken stock
½ cup chopped parsley
2 cups chopped/sliced cabbage
4 tablespoons tomato paste
1 teaspoon each salt and sugar
1 teaspoon Worcester sauce
1: Heat the oil and stir-fry the onions, garlic, oregano and carrots for a few minutes.
2: Add the remaining ingredients, bring to the boil, then turn down heat and allow to simmer for 25 minutes.
3: Check seasoning and serve.
COOK'S NOTES: Change the flavor profile of this fabulous soup by replacing oregano with equal amount of ground cumin and add a squeeze of lemon before serving. Soup thickens when cold so add extra stock if needed. A low calorie, easy make bowlful of goodness!
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